Spanish house kitchen designed by Jose Pizarro
If you’re looking to delve into the world of Spanish cuisine, this appetizing presentation from restaurateur José Pizarro is an excellent choice. Filled with traditional recipes covering everything from tortillas to iberico ham, spanish home kitchen It is the result of decades of authentic home cooking. In the few weeks I had the cookbook, I spent most of it imagining all the Spanish holidays now within my reach.
When it came to testing, I decided to go for lentils with potatoes and chorizo (it wouldn’t be a Spanish cookbook if a chorizo or two didn’t show up, after all). Now, I’ll be honest: I wasn’t expecting to be amazed at a dish that looks like potato stew but I couldn’t have been more wrong. The mixture of vegetables fried in chorizo oil, and meat in broth over low heat with bay leaves made an incredibly tasty dish. My only gripe is that I didn’t make enough. Lunch the next day was also divine.
The cookbook is divided into four sections – vegetables, seafood, meats and desserts – so there’s something here to suit every taste. My only criticisms are: the book could have benefited from a section on traditional Spanish ingredients on hand, and most dishes err on the complex side, in terms of ingredients. Some simpler recipes that can be discarded quickly and Spanish cuisine It would be perfect.
Lentil with chorizo and fries
2 tablespoons olive oil
250 g chorizo (9 oz), sliced
1 onion cut into thin slices
2 garlic cloves, finely chopped
1 small carrot chopped
300 g (10 oz) large potatoes, quartered or cut into large pieces
1-2 fresh bay leaves
250 g (9 oz) of washed bowi lentils
1 liter (34 fluid ounces/4 cups) fresh chicken broth
150 g (5 oz) chopped morcilla
Sea salt and freshly ground black pepper
Crispy bread to serve
Heat the olive oil in a deep casserole dish (Dutch oven) over medium heat. Add the chorizo slices and cook until golden on both sides. Once cooked, remove from the pan with a perforated spoon and set aside on a plate, leaving the browned oil in the pan.
Add the onion to the skillet and cook for 5 minutes until slightly softened, then add the garlic and cook for an additional 1-2 minutes. Add the carrots, potatoes and bay leaf to the skillet and cook for an additional 2 minutes, stirring occasionally.
Add the lentils, followed by the broth. Season well and leave to boil. Reduce the mixture to a simmer and simmer for 30 minutes or until the lentils are cooked through but still have some stinging. The mixture should still be quite appetizing; If it’s too dry, add a little stock. Return the chorizo to the skillet, along with the moricilla, and cook, uncovered, for 5-7 minutes. Served in warm bowls with crispy bread.
Modern Cheese Board by Morgan McGlynn
I love cheese. Crumbled, creamy blue cheese from Saint Aguerre, manchego nutty – anything cheese related, I’m into. So you can imagine how happy I am to come across expert Morgan McGlynn modern cheese board.
As the name suggests, it has every style of cheese board that you can imagine. Want something for your summer solstice party? he did. Something full of French delicacies? he did. Smorgasbord? rainbow color palettes? In addition to the compilation of delicious masterpieces, there is also a wealth of knowledge related to cheese. From the science of pairing flavors to how to slice each type of cheese, you’ll gain plenty of wisdom.
Went for a relaxing night at the cheese board, which paired a number of cheeses including gouda, brie and gruyere with loads of fresh fruit. Although I couldn’t get my hands on gorgonzola dulce, the other cheeses were delicious and went well together. Paired with some rosemary crackers… amazing.
I actually caught Covid while writing this article, so sitting in an armchair with a cheese board for one really helped me when I was feeling sorry for myself. All recipes come with pairings and suggestions, and if cheese doesn’t take your fancy, there’s always a plethora of other options to substitute. So, if you are looking to make all your fantasies of a lifetime come true, look no further modern cheese board.
Relaxing night at the cheese board
100 grams (3 ounces) fresh cherry wood
200 g (7 oz) quality
200 g (7 oz) Gruyere
150 g (5 oz) Gorgonzola Dolce
200 g (7 oz) brie
1 red apple
100 g of red grapes
50 gm strawberry
50 g (1 ounce) shelled pistachios
50 g (1 oz) blueberries 50 g (1 oz) store-bought red pepper (bell) sauce
Bread and crackers:
A handful of light water biscuits
2 sprigs of thyme
Cut a few slices of goat cheese, cut Gouda into long pointed triangles, Gruyère into batons and Gorgonzola into cubes. Keep the brie complete.
Cut the apples into thin slices, and cut the grapes and strawberries into halves.
To assemble: Starting at the top left, place the cheeses on the board in the following order, Gouda, Brie, Gorgonzola, Gruyere and Goat cheese. Make sure to leave a gap between each cheese. Judd and Barre triangles should point toward the center.
Next, fill in the spaces between the cheeses. Place sprigs of thyme between Gouda and Brie and scatter pistachios in the gap between Brie and Gorgonzola. Stack the strawberries in the space between Gorgonzola and Gruyère and place the apple at the bottom of the board between goat cheese and Gruyère. We put the grape halves between the goat cheese and gouda. Sprinkle the blueberries into the empty spaces on the bottom half of the board.
Put the red pepper sauce in a small bowl and serve along with the watery biscuits. Garnished with thyme.
Green Kitchen: Quick + Slow by David Frenkiel and Luise Vindahl
As a result of their Green Kitchen Stories blog, Green Kitchen: Fast + Slow It’s a great book if you’re looking to bring more vegetarian dishes into your life. As the name suggests, the recipes are a mix of fast food that you can have on the table in minutes and slower ones when you have something more presentation-worthy.
No two recipes are alike—you can make chocolate waffles with granola butter one day and pumpkin, caramelized onions, and kale quiche the next. The breakfast department (only one of six) immediately wrapped me in with fried harissa eggs on toast. This wonderful spicy dish does what it says on the tin – just seven minutes (yes, I timed it) and you’ve eaten a whole meal. And what a wonderful meal—spicy and earthy from harissa and turmeric dough; Fresh Icelandic yogurt and egg yolks.
Just a little tip from the humble reviewer – don’t eat this dish without a knife and fork or you will stain your fingers a nice shade of fluorescent yellow. If you’re like me, you should really commit to getting more veggies in your life—this cookbook did the impossible and actually got me excited about bringing out carrots and broccoli.
Grilled harissa eggs on toast
2 slices of bread (we like good rye dough, but you prefer it)
2 tablespoons olive oil
1 teaspoon ground turmeric
Half a teaspoon of ground cumin
2 teaspoons harissa (rose harissa preferred)
2 large pasture eggs
4 tablespoons Greek yogurt
a pinch of salt
A handful of dill, fresh and chopped leaves
Differences: You can also serve this in a bowl over yogurt and vegetables if you don’t like bread – like another type of Turkish egg.
No mush? You can replace it with another pepper sauce, such as sambal oleek, kochujang, or sriracha.
Toast the bread in the toaster.
Meanwhile, heat the oil in a skillet over medium to high heat. Add the spices and harissa and stir with a spoon, or stir the pan a little bit until everything is combined. Crack the eggs into the pan and fry for a few minutes until the whites are firm with golden edges and the eggs are cooked to your liking.
Spread the yogurt over the toast slices, then top each slice with an egg along with any leftover harissa oil. Sprinkle with salt and a good pinch of dill and serve.